Suckling pig, or lechon, in the Philippines is a dish that’s most celebrated and hailed as the “superstar of the dining table” in any special occasion. Whether it be a birthday party, welcoming party, despedida, fiesta or festival, lechon is almost always enjoyed by the entire family or even the whole barangay. This may be the reason why several joints specializing in boneless lechon belly nowadays become a total hit. Mabenta. 🙂

One of the latest booming lechon business is Terry’s Lechon (Home of Good-tasting Lechon Belly, Pata, Manok). Starting out promoting its Facebook page just last month, Terry’s Lechon has been receiving quite a lot of orders and positive feedback already from its customers. My family and I had the small lechon belly (original) for taste-testing last week and found the flavor spot-on!

Overall, customer service was efficient and friendly. All questions were quickly answered. If you suddenly need lechon as a contribution for potluck lunch or dinner, Terry’s Lechon can be a lifesaver. It’s just one phone call or text message away.

For now, they accept and handle all orders a day before actual delivery. Delivery within Marikina, San Mateo, Montalban, Commonwealth Area, and Batasan Quezon City is free of charge, while outside of these areas require an additional charge of PhP 300.

Food: ★★★★★

Admittedly, we didn’t expect much from Terry’s Lechon, since we know that it’s just starting to make its name in Metro Manila. Still, the question lingered. Can it impress our picky palate?

Upon opening the package containing the boneless lechon belly, we knew that the food was off the hook! Just the delicious aroma did a pretty good job in sending impulses that result in excitement and happy hormones. Terry’s Lechon’s small belly-chon (good for 4-6 pax) was seasoned with salt, herbs and spices, and a secret special ingredient that’s key to making the meat tasty even without adding finishing sauces or condiments.

Slow-cooked in the oven for four hours and marinated overnight, the boneless lechon belly was melt-in-the-mouth glorious. Topped with very crispy skin, the leaner portion was great and it gave a beautiful crackling. The suckling pig also had a right amount of fats for that juicy touch. Inside was soft, moist, and juicy. The symphony of tastes was addictive, and I don’t think anyone can resist to eat it without rice.

We didn’t finish the whole thing in one sitting. We gave away about half to our cousins and ate the leftover in the next two days. Trying the dish for the second and third time, we were a bit surprised that it was still crispy. Too good for sharing, Terry’s Lechon’s lechon belly is a must-order.

Price for Value: ★★★★☆

What can I say? Terry’s Lechon lives up to its name. It’s the Home of Good-tasting Lechon Belly, Pata, Manok, as it claims to be. The price for value is fair. You get what you pay for and maybe more. Here’s the price list of their offerings:

Small Bellychon (for 4-6pax) = PhP 999

Big Bellychon (for 10-12pax) = PhP 1999

Lechon Manok = PhP 220

Small Lechon/CRISPY Pata = PhP 480

BIG Lechon/CRISPY Pata = PhP 640

If you want to get a piece of their meat, save it for the right occasion. You won’t be disappointed. 🙂

Interesting…. I was actually ogling at its facebook page last week thinking if I should try it. TO think, they are near my place… “buti na lang”…. next time we have a mini party, I guess I could give this a try. 😀 😀 😀

Nothing says “serious party” like lechon belly which offers an intense flavor experience. Eat it with either of the two sauces and I assure you that your meal will bound to be a special one. Don’t forget rice! 🙂

Omg this looks absolutely amazing!! Why do you have to be so far away from me 🙁 I know in my small town no place would make anything like this 🙁 I’m going to have to search Pinterest for a copy cat recipe

You’re welcome! Terry’s Lechon’s belly-chon was very tender and was flavorsome while all juices of the meat was well maintained within the meat. Maybe pair it with nice drinks to lift up the tastes even more. 🙂

I’m not the biggest fan of pork, but i do like them from time to time. We also have a variety of suckling pig called “babi guling” in Bali, it’s also very popular (but Indonesia is a predominantly Moslem country-but Balinese are mostly Hindu-so pork is definitely not a popular meat by far hehe) and yummy. Is lechon tastes salty? I do enjoy salty pork but definitely not the sweet variety

Oh yes, I have heard of babi guling in Indonesia. I’m not sure though how different it is from lechon here in the Philippines. The lechon has a little bit of saltiness so it’s really good with plain white rice and vinegar. Add chili if you’re a fan of heat. 😛

Wow, This looks so yummy! First off your photos are beautiful and the presentation of the food is beautiful. I love the way the sauces are in the bags. I think that is such an awesome idea! It seriously looks so yummy and made my stomach growl! If I am ever in the Philippines I will be sure to go there!

I’m sure you will feel familiar enugh and comfortable savoring this Filipino dish. Once you smell the delicious aroma of the food, lechon belly will come as a natural choice. This is food porn at its finest without much frills. 🙂

I must say that your pictures of the lechon belly look pretty tasty, but ever since I was a little kid, ‘fattier’ meats have not been my thing. I do love a good marinated meat though. The side sauces look very tasty.

Looks like a fantastic meal. I bet the meat is just so tender. I hate “fatty bits” on meat, so I’d probably pick all of those off like a weirdo at the dinner table, haha. Funny that it comes with little baggies of marinade on the side (at least, I think that’s what it is).

You’re welcome! It’s nice to try out different new things in life. We only live once. 😛 This is why even though we don’t frequently have pork on the dining table, we are also open to welcome the lechon belly as a celebrated dish at home.

Haha my mom was wondering how come I kept on taking photos of the same thing prior eating. I told her that it’s different in every angle. Once it’s chopped, you’ll find another one that’s great for the eyes’ maximum pleasure.

If you don’t innovate, you risk falling behind. I guess the concept is the same with food, so food enthusiasts and business owners kept on finding something new to spice up their recipe and offer the dish out to the public for appreciation. 🙂

Food and Lifestyle Blogger in Manila

Roch Santos-Sioco is behind the blog Rochkirstin | com. Based in Manila, Philippines, she's a digital marketing strategist by day (and sometimes by night, let's get real) and a blogger with a large appetite for food & travel. She always aims to create content that's meaningful and enjoyable, whether it's a full-length blog post or a 140-character tweet.

When not blogging or eating, you can find her thinking about innovative technologies, planning out where to eat or travel next, or looking up on trends about health, pets, and wine. :)

Get in touch with her through rochkirstin@yahoo.com or view the About page to know more.